Description
A vibrant fusion of quinoa and Mexican street corn flavors, this Mexican Street Corn Quinoa Salad is tangy, smoky, and full of texture. Perfect as a summer side or a satisfying vegetarian main.
Ingredients
1 cup uncooked quinoa (about 3 cups cooked)
1 1/2 cups corn kernels (fresh, frozen, or grilled)
1/2 cup diced red onion
1/2 cup crumbled feta or cotija cheese
1/3 cup chopped fresh cilantro
1 teaspoon chili powder or smoked paprika
Juice of 1 lime (about 2 tablespoons)
1 tablespoon olive oil
Salt and pepper to taste
Optional: 1 small diced jalapeño or 1/4 teaspoon cayenne
Instructions
Rinse quinoa and cook according to package directions. Let cool.
Sauté corn in a skillet until golden, or use grilled corn. Let cool.
In a large bowl, combine quinoa, corn, red onion, cheese, and cilantro.
Whisk together lime juice, olive oil, chili powder, salt, and pepper.
Pour dressing over salad and toss to combine. Taste and adjust seasoning.
Serve immediately or chill for 30 minutes before serving.
Notes
For deeper flavor, use grilled or charred corn.
Add avocado or black beans for a heartier version.
Use vegan cheese or omit for dairy-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: lunch
Keywords: Mexican quinoa salad, street corn salad, elote quinoa, corn quinoa bowl, healthy summer salad, vegetarian quinoa salad